Influence of Pro-Vitamin -a- Cassava Flour and Cashew Nut Flour Supplementations on Physico-Chemical Properties of Wheat Based Bread

Abstract

The quality of bread produced from wheat, cashew nut flour and pro-vitamin –A- cassava flour blends were evaluated. Pro-vitamin -A -cassava flour and Cashew nut flour were prepared. Wheat, pro-vitamin A cassava flour and cashew nut flour were made into blends ration of 100%:0%:0% sample A, 90%:5%:5% sample B, 80%:15%:5% sample C, 85%:10%:5% Sample D and sample E, 75% 20%:5% respectively. Result analysis revealed increase in physiochemical properties as blending increased. The moisture content, Protein content, Fat content, Carbohydrate and Pro-vitamin A contents increased constantly with increase in blending. The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients.

Development of technology for the fermented milk products for baby food

“…These are prophylactic dietary food products that additionally contain functional food ingredients and essential nutrients [11][12][13][14][15].…”

Assessment of economic efficiency of putting the functional food products into production

“…The modern concept of nutrition considers food products not only as a means of supporting human body functions, but also as an important component of health [1][2][3][4][5][6]. Many years of research experience shows that effective nutrition can influence the health of a nation and enhance it in a given direction [7][8][9][10][11]. Modern food production is a hightech industry both from the point of view of production technologies and from the point of view of modeling the useful properties and characteristics of the manufactured food products [12][13][14][15][16].…”